My Chili Mac

My Chili Mac

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Penny Binker

By
@pennybinker

A convenience store that is closed now, use to at its whim serve a chili mac that was very good, but you never knew when it would be cooked nor did the cook know, as it was at the cook's whim. So I came up with this recipe. It wasn't a regular on the menu but was well liked.

Rating:

★★★★★ 1 vote

Ingredients

  • COOK AS DIRECTED ON PACKAGE & DRAIN

  • 1 c
    elbow macaroni (4 oz/approx half of an 8 oz. pkg.)
  • COOK & BROWN

  • 1 lb
    ground beef, drain off & save some grease
  • IN THE SAVED GREASE SAUTE

  • 1/2 c
    onion, chopped
  • 1/4 c
    green pepper, chopped
  • THEN ADD

  • 1
    28 oz. can whole tomatoes, chopped
  • 1
    15 oz. can pinto beans, do not drain
  • 1
    6 oz. can tomato paste (basil, oregano & garlic blend)
  • 1/2 c
    water
  • 4 to 5 tsp
    chili powder (you might like less)
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • OPTIONAL GARNISHMENTS

  • ·
    cheddar cheese, grated
  • ·
    sour cream

How to Make My Chili Mac

Step-by-Step

  1. Cook the Macaroni,set aside. Cook the Ground Beef & set aside (or toss it on the cooked macaroni since it all ends up in the same pot/skillet), save some of the grease to saute the Onion & Green Bell Pepper. Then do just that, saute the Onion & Green Bell Pepper.
  2. Add back the Cooked Macaroni, to the pan with the Onion & Bell Pepper. Add the Tomatoes, Pinto Beans, Tomato Paste, Water, Chili Powder, Salt, & Pepper.
  3. You may garnish your individual serving with the Cheddar Cheese &/or Sour Cream.

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About My Chili Mac





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